ISO: Your favorite CL recipes

[ama47369]

Hi! I'm Amanda and I'm new to these boards, and have been reading the posts. I am trying to eat better, and these recipes make it sound so easy! I have found several meals that I would like to make, but I can't find the recipes in either the recipe search or the BB's. If Anyone has these already typed, I would greatly appreciate your posting these or any of your other favorites....TIA

Beef Empanada Potpie, Black Bean Enchilada Casserole, Chicken Marsala, Chicken Avocado Couscous, Taco Soup, Herbed Focaccia, Chicken Cheddar Chowder, and Monkey Bread

[kwormann]

HI Amanda

Welcome http://www.cookinglight.com/bbs/smile.gif

Here is what I found in Mastercook:

* Exported from MasterCook *

Chicken Marsala

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Light 1995 Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (4-ounce) boneless skinless chicken breast halves
1 1/2 teaspoons browning-and-seasoning sauce -- (such as Kitchen Bouquet) divided
1/2 teaspoon salt
1/4 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper
1/3 cup sweet Marsala wine
1/4 cup water
1 tablespoon cornstarch
1/4 cup minced shallots
1 (4-ounce) can mushroom stems and pieces -- drained
4 cups hot cooked angel hair pasta -- (1/2 pound)

Place chicken in an 8-inch square baking dish. Brush chicken with 1
teaspoon browning-and-seasoning sauce, and sprinkle with salt, rosemary,
and pepper. Cover with heavy plastic wrap, and vent.

Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4
minutes; set aside.

Combine remaining browning-and-seasoning sauce, wine, water, and
cornstarch in a 2-cup glass measure; stir well. Microwave at HIGH 3
minutes or until thickened, stirring after 1-1/2 minutes. Add shallots and
mushrooms; stir well. Microwave at HIGH 1 minute.

(serving size: 1 chicken breast half, 1/3 cup sauce, and 1 cup pasta)

Source:
"Cooking Light, May 1995, page 124"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 359 Calories; 2g Fat (6.6% calories
from fat); 34g Protein; 45g Carbohydrate; 3g Dietary Fiber; 66mg
Cholesterol; 366mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Vegetable; 0 Fat.

Serving Ideas : Serve chicken and mushroom sauce over pasta.


Nutr. Assoc. : 0 2378 0 0 0 5606 0 0 0 0 2845


* Exported from MasterCook *

Chicken-Tortilla Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 " My family loves this recipe. It's a big
hit every time I serve it. I hope you
enjoy it as much as we do."

1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves -- minced
2 cups shredded cooked chicken breast (about 10
ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 cans no-salt-added chicken broth -- (141/4-ounce)
1 can diced peeled tomatoes (such as Del Monte -- (14.5-ounce) undrained
Fresh Cut)
1 can condensed reduced-fat reduced-sodium -- (103/4-ounce) undiluted
tomato soup (such as Campbell's Healthy
Request)
2 3/4 cups crushed unsalted baked tortilla chips
(about 16)
1/2 cup fat-free sour cream


Heat oil in a Dutch oven over medium-high -- saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.
heat. Add onion and garlic



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1111 Calories; 19g Fat (14.1%
calories from fat); 61g Protein; 195g Carbohydrate; 18g Dietary Fiber;
13mg Cholesterol; 445mg Sodium. Exchanges: 10 1/2 Grain(Starch); 4 1/2
Lean Meat; 3 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Cheddar Chicken Chowder

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Dec '96 Soups And Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bacon slices
Cooking spray
1 pound skinned, boned chicken breast -- cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves -- minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat
until crisp. Remove bacon from pan. Crumble; set aside. Add chicken,
onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add
broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20
minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk, stirring with a whisk until
blended; add to soup. Cook over medium heat 15 minutes or until thick,
stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled
bacon.

Serving Size: 1 1/2 cups

Source:
"Cooking Light, December 1996, p.85"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 300 Calories; 8g Fat (21.1%
calories from fat); 32g Protein; 33g Carbohydrate; 3g Dietary Fiber; 57mg
Cholesterol; 660mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.


Nutr. Assoc. : 2121 0 4943 0 0 620 0 4716 3449 0 0 4922 0 0



* Exported from MasterCook *

Monkey Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : April '97 Breads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (1-pound) loaves frozen white bread dough
1 1/4 cups sugar -- divided
1/4 cup packed brown sugar
1/4 cup 1% low-fat milk
1 tablespoon reduced-calorie stick margarine
1 3/4 teaspoons ground cinnamon -- divided
Cooking spray

Thaw bread dough in refrigerator for 12 hours.

Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 teaspoons
cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar
syrup from heat; let cool 10 minutes.

Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir
well. Cut each loaf of dough into 24 equal portions. Roll each portion in
sugar mixture; layer balls of dough in a 12-cup Bundt pan coated with
cooking spray. Pour sugar syrup over dough; cover and let rise in a warm
place (85º), free from drafts, 35 minutes or until doubled in bulk.

Preheat oven to 350º.

Uncover, and bake at 350º for 25 minutes or until lightly browned.
Immediately loosen edges of bread with a knife. Place a plate upside down
on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup
over bread.

Serving Size: 2 rolls

Description:
"Many of us at Cooking Light found this ooey-gooey bread absolutely
addictive. Sent to us by Rita M. Newton of Waukon, Iowa, it calls for
frozen bread dough, which means no fooling around with yeast. (From
our January/February 1995 issue)"
Source:
"Cooking Light, April 1997, p.172"
Copyright:
"© Cooking Light"
Yield:
"48 rolls"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 158 Calories; 2g Fat (10.3%
calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 220mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0
Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 345 0 0 0 20100 0 5443

Happy Eating http://www.cookinglight.com/bbs/smile.gif

[ama47369]

Thanks for the recipes! Last night I made the choc mint brownies, and I loved them. I can't wait to go to the grocery store today so we can make more of the CL recipes this week!

[SusanJoy]

Hi Amanda!

Our favorite CL recipe also happens to be super healthy and best of all EASY! It is from a couple years ago but I still make it often.

It is Cavatappi with Spinach, Beans and Asiago Cheese. If you can't find it with a search maybe someone with Master Cook will post it. It is fabulous! Happy and Healthy cooking and eating!

Susan

[MelissaAS]

Chicken and Cheese Enchiladas (from 1999) is our all-time favorite- whether we're consciously eating healthy or not! Yummy!

[Deedy]

Hi Amanda! Welcome to the board. What issue is the black bean enchilada casserole in? I'm cooking black beans in the crockpot today and would love the recipe for this week's dinner one night. Thanks!

[Tiger]

Hi Amanda and welcome,
Go under seach and put in "favorite recipes." You'll find tons of threads with this topic and lots of recipes!

[rinsav]

Melissa -

Those chicken and cheese enchiladas sound yummy. Can you please post the recipe? I would greatly appreciate it!

Thanks,
Rindi